Today, I am thankful.
I am thankful for each of the tiny blessings that somehow end up enveloped into a generic mess whenever I say, I’m thankful for everything I have.
And then, that’s that. No further thought necessary, folks.
Today, I’m thankful for the things that aren’t mentioned around the Thanksgiving table. The minute items and actions that can make every average day so insanely enjoyable, when we take two seconds to take notice.
Things like sinking teeth into the first cookie, barely cool from the oven. That moment when the center literally melts to bliss over your taste buds and warmth spreads down to your belly button.
Or the decorative shadow designs that afternoon sunlight casts over your bedroom carpet.
How frying bacon in the morning makes the house smell happy for the rest of the day.
The sweet gut pain caused by laughing uncontrollably with a delicious dinner-stuffed belly.
When you can truly feel and revel in someone’s presence–not by their words, but by their scent and delicate sound of breath.
These are the things I’m thankful for today.
I’m drawing inspiration from two women right now.
First, Ann Voskamp, author of a book I’m currently reading– One Thousand Gifts. So far, it’s been an utterly pleasant, alter-your-perspective kind of read. All about living a full and rich life, right in the here and now. Not a shabby idea at all.
Second, my source of constant inspiration, Joy the Baker. She is a fantastic connector of obvious dots. As in, buttery popcorn is awesome and chocolate is awesome, so we should probably (definitely) toss them in a cookie together.
Oh yes, we should.
There is so much crispy-chewy textural bliss going on up in here… it’s absolutely something to be thankful for.
Buttered Popcorn Chocolate Chip Cookies
Adapted from Joy the Baker
- 2.5 ounces popped popcorn (a 3 ounce bag of microwaveable popcorn is fine– just pop, eat roughly 0.5 ounces, and allow the rest to cool)
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coarsely chopped dark chocolate
- 1/4 cup coarsely chopped white chocolate
- coarse sea salt for sprinkling
Place a rack in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.In a large mixing bowl, cream together butter, brown sugar, and granulated sugar. Cream until butter is pale and fluffy, about 3 minutes. Beat in egg and vanilla extract for one more minute. Add the flour, baking soda, and salt and beat on low until just combined. Then, use a spatula to fold in the popcorn. It might seem like a disproportionate amount of popcorn considering the cookie batter. Keep folding. The popcorn will break down a bit as it’s folded in. Fold in dark and white chocolate.
Scoop dough by the heaping tablespoonful onto the prepared baking sheets. Sprinkle the tops of the cookies with coarse sea salt. Bake for 10 to 13 minutes or until the edges and tops are golden brown. Remove from the oven, allow to rest on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Store cookies in an airtight container at room temperature.